Everybody has heard about planking but who do you know who's actually tried it? Be the first on your block! Invite your friends and experiment with something new! It's easy, fun and the food you cook will look and taste GREAT!

For the Oven or BBQ. You will not believe the flavor these cedar planks add to a barbeque Grilled Salmon Filet! This has got to be the best kept secret for grilling any kind of fish as well as other meats & vegies & potatos!. Let the PLANK do the job of seasoning your backyard BBQ meal or holiday feast.

It's easy! Your family and friends will look at you with wonder and awe! The resulting flavor is truly that amazing. Order a sampler pack and schedule a planking party today!

Tip: Any of the below recipes can be great without any added seasonings or flavorings - the plank itself can be the only added flavor source.

* Broiler or Grill Plank: - Beer Bratwurst on a Beechnut Plank: Soak Beechnut plank in BEER for 2hrs and then oil the plank surface with olive oil. Combine mustard, honey, pepper, rosemary and garlic, stirring well with a whisk. Brush the mustard mixture over bratwurst or sausage. Place the plank with the bratwurst directly on the grilling surface or aluminum foil or pre-heat broiler and place on a cookie sheet. Cook until half done and then flip the meat. Baste with sauce occasionally until done. Garnish with a slice of apple and serve on the plank!

* Broiler or Grill Plank: - Rosemary Lamb Chops on Mesquite: Soak Mesquite planks in water for 2 hrs and then oil plank surface with olive oil. Combine rosemary, olive oil, salt and black pepper. Rub both sides of lamb chops with mixture. Place plank with lamb directly on grilling surface or aluminum foil or pre-heat broiler to 375 degrees and place plank on a cookie sheet. Cook until 1/2 done and then flip lamb on the plank. Baste occassionally with mixture until done. Garnish with a sprig of fresh rosemary and serve on the plank!

* BBQ Plank: - For Great Seafood on the Barbie and especially Salmon Filets: Chuck says... This is what I do - soak the planks (any flavor, rectangle or oval) about two hours in a bucket of water or in the sink - longer than 2hrs is okay. Put a weight on top to keep the planks down under the water. Trim your Salmon filet to fit the plank leaving about 1/2 inch from any edge. Slather the plank with olive oil. Slice THIN raw onion rings and place evenly. Salt, pepper and garlic to taste.
Place your Salmon filet skin-side-down on the onions. Slice a lemon REAL THIN and put a couple on top along with some more salt & pepper. Get your BBQ REAL HOT. Place the plank down on the grill and put the BBQ cover down.
Check in 10 minutes. Any CRACKLING sound is a GOOD thing. That means the BBQ is hot and the wood is burning on the bottom. Keep checking but not too often. Don't panic! Soon the flames that are burning the plank will begin lapping around the edge of the plank. This fire will CRISP the edge of your Salmon filet all around the edge. Mouth watering yet? Experiment! Play! Don't be afraid! Once cooked, I take the planks right off the grill with tongs and put them on a ceramic platter in the center of the table. Garnish with Parsley or whatever greens and color you like. Serve with a spatula.

Limited offer! Send us your Plank Cooking photo for display on this website and if chosen, we'll give you 20% off your next plank purchase!

Go check out the Planked Pork Tenderloins Recipe Here!

Go check out the great recipes on the Meal Gal Fan Blog!

Go check out the great recipes on The BBQ Grail!